How to Make Gluten-Free Pizza That Actually Tastes Good

Video Description

The title of this video says it all. The geniuses at the Caputo flour mill in Naples, Italy have developed a gluten-free flour that will allow you to make a delicious pizza. However, even though you have the right flour, you'll still have to learn a few tricks to work the dough, top your pizza well, bake like a champ in your home oven, and finish with style. My intention for this video is to provide clear enough instruction so the motivated beginning pizza maker can produce awesome gluten-free pizzas. This video contains lots of material in a condensed form, so please feel free to ask questions in the comments. Happy pizza-making! Tom ------------------------------------- Baking experience level: Motivated beginner :-) Yield: 3 x 8”-10”-inch gluten-free pizzas. To make the process even easier, I would suggest making a full recipe (double this one) and freeze the dough balls that you don't use. ------------------------------------- Before you begin, order/purchase your Caputo Gluten-Free Flour (Fioreglut). I got mine through Amazon: Antimo Caputo Gluten-Free Pizza Flour 2.2lb - All Natural Multi-Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta -------------------------------------------------------------------- THE NIGHT BEFORE (or 8-12 hours before) MAKE PIZZA SAUCE In a one-quart container with a lid, combine: 1 x 28-ounce can of DiNapoli crushed tomatoes in heavy puree (or your favorite canned tomatoes) 1 tablespoon of extra virgin olive oil 1 teaspoon of dried basil ½ teaspoon of dried oregano ½ teaspoon of granulated garlic ¼ teaspoon of fine sea salt ½ teaspoon of honey or sugar (Add the next day if needed.) 3 fresh basil leaves Refrigerate in a closed container for 8-12 hours. Take out of refrigerator and place on the counter an hour before making pizzas. MAKE DOUGH/DOUGH BALLS Caputo Gluten-Free Pizza Dough (Half Recipe) I used half of the flour bag to make this recipe. Yield: 3 x 300g. dough balls, enough for 3 x 8-10-inch pizzas 500 g (half of the bag) Caputo Fiore Glut Flour 400 g water 4g fresh yeast (1.6g, ½ heaping teaspoon of active dry yeast) 13g fine sea salt 10g extra virgin olive oil DIRECTIONS Into a stand mixer with a dough hook attachment, add: 1. Water -- 400g. or 1 1/2 cups + 3 tbsp 2. Add 1 tsp active dry yeast to water. Let the yeast bloom for a few minutes and stir to dissolve. 3. Pour half a bag of flour (500 g.) gradually in the stand mixer set on slow speed, stopping occasionally to scrape sides with a dough scraper. 4. Add 13 g. (2 tsp)fine seas salt evenly across the top. 6. Add remaining flour. 7. Keep mixing until the dough comes together. 8. Add 2 tsp olive oil slowly. 9. Mix four more minutes on medium speed. 10. Oil hands or gloves (not recommended) with olive oil. 11. Portion dough into thirds – 3 x 300g balls (300g. = 8-10-inch pizza) 12. Wrap the dough balls in cling wrap (like saltwater taffy) and refrigerate for 8-12 hours. See the video for a detailed example. ONE HOUR BEFORE BAKING SHAPE AND TOP About 1 hour before baking, pre-heat your oven to the hottest it will go – probably 500 – 550˚F and take your sauce and dough balls out of the refrigerator and place them on the counter to warm up. Prepare your toppings while the oven heats and sauce/dough balls warm. Shape the dough ball by pushing it out on parchment paper using your fingertips. Form the cornichone (crust edge) with a guide hand. Because of the lack of gluten, you can’t lift the dough off the ground and stretch it without tearing, so keep it on the parchment paper. Brush the crust with extra virgin olive oil; this provides browning and flavor. Top with: 1/3 cup sauce 2 tablespoons of grated Parmesan cheese (or Romano for more tanginess) 2 cloves minced garlic ¼ pound whole milk and fresh mozzarella cheese I added de-seeded jalapeño rings and drained sliced black olives. BAKE Bake the pizza on the parchment paper and pizza screen for 5 minutes. Remove the parchment paper from beneath the pizza and throw it away. Continue baking pizza directly on the screen for 3 minutes. Turn the broiler on for 1 ½ - 2 minutes. Make sure your cheese doesn’t burn. You can place your pizza closer to the bottom of the oven if the cheese starts browning, or turn the broiler off. Total bake time: 10 minutes Let pizza cool on a rack for a few minutes. Cut the pizza. Top with fresh basil and tomatoes. Finish pizza with Maldon Sea Salt Flakes (optional) RESOURCES PIZZA SCREEN 12"-16”(make sure your oven can accommodate the larger-sized screens before ordering). PLASTIC DOUGH SCRAPER TOM AND BEN’S PIZZA BOOK Delicious Homemade Pizza Start to Finish: Pizzas, Calzones, Pizza Rolls, and Garlic Knots (Includes Video Instruction Links) https://www.amazon.com/gp/product/B07... We do receive author royalties from the sale of this book. #glutenfreepizza #pizzarecipe #homemadepizza